Board Prime

A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.

Ingredients
1 tbsp olive oil
½ cup diced onion
3 cloves garlic (minced)
5 cups spinach (divided)
½ cup artichoke hearts (chopped)
½ cup greek yogurt
¼ cup goat cheese (crumbled)
¼ tsp lemon zest
¼ tsp red pepper flakes
¼ tsp sea salt
½ loaf ciabatta bread (cut into two pieces, sliced through the middle)
6 oz sliced turkey.

This Quinoa Chickpea Sweet Potato Salad is packed with vegetables and protein and perfect for a delicious vegan lunch or dinner! It’s also topped off with an amazing Curry Tahini Dressing that we think we will absolutely love this delicious food.

INGREDIENTS
1 medium sweet potato, peeled and diced
2 teaspoons olive oil
1 cup dried quinoa
1 (15 ounce) can chickpeas, drained and rinsed
A few big handfuls baby spinach or green of choice
1/3 cup diced red onion
1/3 cup dried cranberries
1/4 cup chopped cashews
Salt and Pepper.

This is one of my favorite ways to whip up a light, healthy lunch when we're in a rush. All we need is some leftover rotisserie chicken from the night before, Greek yogurt, some grapes and apples, and we’re golden.

INGREDIENTS:
2 cups leftover rotisserie chicken
1/2 cup diced red onion
1/2 cup diced apple
1/2 cup grapes, halved
1/4 cup dried cranberries
1/4 cup slivered almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 slices bread
4 leaves Boston bibb lettuce

Beef up our usual avocado toast with a shaved hard-boiled egg, salt, and pepper. After noshing on that, we’ll have all the energy we need to conquer the rest of our day.

INGREDIENTS
2 hard boiled eggs preferably cold - they will be easier to grate!
2 slices bread toasted
1 avocado
1/8 teaspoon red pepper flakes
salt and pepper to taste!
1 radish thinly sliced
1 tablespoon chopped chives
lemon wedges for serving

As long as we have all the ingredients on hand, we can certainly whip up this nostalgic bite in 5 minutes. For those of us growing up in the ’90s, a fluffernutter sandwich, or peanut butter and marshmallow fluff sandwiched between two slices of white bread.

If we have leftover quinoa, add in all our fave fruits (dried or fresh), nuts, and herbs for a psuedograin salad that will satiate.

Ingredients:
1/4 cup pomegranate juice
1 Meyer lemon, zest and juice only
1/4-1/2 cup extra virgin olive oil
salt and pepper, to taste
2 cups cooked quinoa (in Instant Pot or over stovetop), cooled slightly
1/3 cup walnuts (or any other seed or nut), toasted
1/3 cup parsley leaves, roughly chopped
1/3 cup green onion, sliced
1 small pomegranate, arils only
1/3 cup dried cherries or cranberries.

This version has cheese both on the inside and outside of the bread for the absolute best grilled cheese possible. There’s no need for extra ingredients or even much effort to make grilled cheese, well, cheesier. Instead of piling on more cheese to the inside of a sandwich, this version calls for cheese on the outside of the sandwich that will result in extra crispiness not only around the edges, but on both sides too.

Watermelon radishes receive the name for their pink hue and green exterior alone. Flavor-wise, they are the opposite of sweet. The earthy, spicy veg goes best with a simple balsamic vinaigrette.

Ingredients:

watermelon radish
golden beets
chives
feta
arugula
heirloom tomatoes
mixed greens
olive oil
balsamic vinegar

Welcome to Single Serving, our new video series showcasing colorful, easily re-creatable, and highly Instagram Mable recipes for one like sweet potato egg boats, hummus bowl, and a molten chocolate ramekin cookie. On this episode, we’re serving up a mermaid-approved feast: a veggie sushi bowl. . Like a poke bowl, this veggie-friendly lunch is easily customizable with whatever chopped veggies that we have on hand.